The first restaurant from Korean chef Soogil Lim in the East Village serves a refined menu, marrying Korean flavors with French cooking techniques.

Lim, who previously worked as sous-chef at Daniel, then moved on to be executive chef at Hanjan in the Flatiron district, is showing off his skills here with a menu that showcases his very personal take on Korean food. The menu is divided into three categories: from the Garden; from the Sea; and from the Land. Signature dishes include Brussels sprouts are tossed with pan-fried tofu, peanuts and crispy seaweed; a mung bean pancake is made with sprouts, kimchi and lard; root vegetables and soy sauce accompany braised short ribs; flaked cod comes with soy-braised radish; and spicy soft tofu with assorted seafood swim in a seafood broth. 

Drinks include Old and New World wines and beer as well as sake and Korean spirits soju and makgeolli. 

The interior of the intimate 40-seat restaurant features neutral tones, enlivened with art from Suzy Taekyung Kim and Korean pottery.

Ideal For

High-end Korean dining

Signature Dishes

Brussels sprouts are tossed with pan-fried tofu, peanuts and crispy seaweed; a mung bean pancake is made with sprouts, kimchi and lard; root vegetables and soy sauce accompany braised short ribs; flaked cod comes with soy-braised radish; and spicy soft tofu with assorted seafood swim in a seafood broth.

Signature Drinks

Wines and beer as well as sake and Korean spirits soju and makgeolli.